Whole30 Eggplant Ikra

Discover the vibrant flavors of Whole30 Eggplant Ikra, a wholesome and nutrient-packed take on the classic Eastern European spread. This smoky, savory dish features roasted eggplants and red bell peppers blended with sautéed onions, garlic, and a hint of tangy apple cider vinegar for a beautifully balanced flavor profile. Made with simple, Whole30-compliant ingredients like tomato paste and fresh parsley, this velvety dip is both satisfying and versatile, whether served as a spread for raw veggies, a side dish, or a flavorful topping for your favorite proteins. Ready in just over an hour, this gluten-free, dairy-free, and paleo-friendly recipe is the perfect addition to any clean-eating menu while showcasing the rustic charm of roasted vegetables.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 2 medium eggplants
• 2 large red bell peppers
• 1 large onion
• 3 garlic cloves
• 2 tablespoons tomato paste
• 3 tablespoons extra virgin olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh parsley

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Wash the eggplants and bell peppers. Prick the eggplants with a fork in several places, and place them on the prepared baking sheet.

Step 3

Place the whole red bell peppers alongside the eggplants on the baking sheet.

Step 4

Roast the vegetables in the preheated oven for about 40-45 minutes, turning them halfway through, until the skin of the eggplants and peppers is charred and the vegetables have softened.

Step 5

While the vegetables are roasting, dice the onion and peel the garlic cloves. Set them aside.

Step 6

Once roasted, remove the eggplants and peppers from the oven and set them aside to cool slightly.

Step 7

Peel the skin off the cooled eggplants and bell peppers, then chop the flesh into small pieces.

Step 8

In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until translucent.

Step 9

Mince the garlic and add it to the skillet, cooking for another 1-2 minutes until fragrant.

Step 10

Stir in the chopped eggplants, bell peppers, and tomato paste into the skillet, mixing well to combine.

Step 11

Add the apple cider vinegar, salt, and black pepper. Stir and let the mixture simmer over low heat for around 15 minutes, stirring occasionally.

Step 12

Remove the skillet from the heat. Optionally, for a smoother texture, use an immersion blender to blend the mixture to your desired consistency.

Step 13

Chop the fresh parsley finely and stir it into the eggplant ikra.

Step 14

Taste and adjust seasoning if necessary. Let it cool to room temperature before serving.

Step 15

Serve the Eggplant Ikra as a dip, side dish, or spread. Enjoy your Whole30-compliant meal!

Nutrition Facts

Serving size	(1296.1g)

Amount per serving	% Daily Value*
Calories	762.7

Total Fat 44.8g	0%
Saturated Fat 6.7g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 2424.4mg	0%
Total Carbohydrate 88.5g	0%
Dietary Fiber 31.3g	0%
Total Sugars 44.5g
Protein 15.1g	0%

Vitamin D 0IU	0%
Calcium 185.7mg	0%
Iron 6.0mg	0%
Potassium 3012.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.3%

Protein: 7.4%

Carbs: 43.3%